Grilled Asparagus Salad with Dried Apricots and Almonds

Ingredients

• 6 cloves Garlic
• 16 oz Asparagus Spears
• 1 whole Red Onion
• ½ cup Balsamic Vinegar
• 2 tbsp Maple Syrup
• 4 cups Arugula
• 1 ¼ cups Farro
• 2 cups Cherry Tomatoes
• ⅓ cup Dried Apricots
• ½ cup Sliced Almonds

Instructions

1. Preheat oven to 400°F. Wrap the garlic cloves in foil and roast for 20 minutes until very soft.
2. While garlic roasts, heat a grill or grill pan over medium heat. Grill asparagus and onion slices, covered, turning once, until charred and tender, about 8 to 10 minutes for asparagus and 15 minutes for onion. Cut grilled vegetables into large bite-size pieces.
3. Squeeze the roasted garlic from its skins into a small blender or food processor. Add balsamic vinegar and maple syrup. Season with salt and pepper to taste, then blend until very smooth.
4. In a large bowl, toss together the grilled vegetables, arugula, cooked farro, cherry tomatoes, and dried apricots with about 1/2 cup of the vinaigrette until evenly coated.
5. Top the salad with toasted sliced almonds and serve immediately, with any extra vinaigrette on the side.